The world’s best cookies

This is not a hyperbole, I am completely serious. I can almost guarantee these will be the most delicious cookies you’ll have ever tasted.



About a decade ago, I’d bake these bad boys for my school chums on the regular – but then I lost the recipe and never worked out where it was from (I spent hours mining the internet to no avail). Thankfully, during a recent deep cleanse of my bedroom, this dirty, scrunched up piece of paper fell out of a book – and there it was! My old cookie recipe!

I whipped up a batch yesterday and was very relieved to find they tasted as good as I remembered. In fact, today was spent dolling them out to my friends across Dorset and Hampshire (nothing says ‘have a good day!’ like a cookie, right?).

I wasn’t planning to blog this (hence the lack of blog-worthy snaps) but after uploading a picture on Twitter and Instagram, I was surprised to find a few of you asking for the recipe. It’s sort of a big deal that I’m sharing this – because, honestly, once my friends can make these themselves they have no incentive to hang out with me anymore.

So, selflessly, here it is: the recipe for the world’s best cookies.

The ingredients

  • 300g plain flour
  • 1⁄2 tsp baking powder
  • 1 tsp salt
  • 120g unsalted butter (melted and cooled slightly)
  • 215g light brown muscovado sugar
  • 120g granulated white sugar
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 200-300g* chocolate chunks (chunks are better than chips and that is a fact)

*depending on how chocolate-y you like your cookies! I’m a 300g kind of gal. You can use whatever chocolate you like – plain, milk, dark, or a combination.

The method

  1. In a large bowl, sift together the flour, baking powder and salt. Set aside. 
  2. In a medium bowl, mix together the melted butter, sugars, vanilla extract and eggs. 
  3. Add the butter/sugar/egg/vanilla mixture into the large bowl you set aside earlier. Stir until it’s all mixed together (and looks like cookie dough). 
  4. Fold in the chocolate chunks. Make sure they’re evenly distributed! 
  5. Cover the bowl with clingfilm and leave it to chill in your fridge for an hour (this is the hard bit).
  6. Once the hour is up, pre-heat your oven to 190c/170c (fan)/gas mark 5.
  7. Mould your cookie dough into slightly flattened balls (imagine you’re doing an ‘ok’ sign – they should be roughly the size of the gap between your fingers) and put onto a greaseproof paper-lined baking tray. I can usually fit five on: one in each corner and one in the middle. 
  8. Bake for 10 minutes (or until the edges start to look golden). The cookie might look a little underdone but trust me – it’s not. 
  9. Let the cookies cool on the tray for a minute before transferring to a wire rack (I like to transfer them with the baking paper still underneath, I’m quirky like that). 
  10. Bloody well enjoy that cookie. 

Let me know if you try this recipe, I’d love to know what you think! Warm cookies are the perfect accompaniment to a cosy, autumn day – and so fun to make!

Leave a comment

  1. November 5, 2017 / 2:42 pm

    I need to try these, they look so scrumptious! The cookies you made look perfect! I recently added a few baking goodies on the blog, because they're too good not to share.

  2. November 5, 2017 / 6:52 pm

    You totally do – such a good autumn treat. Let me know how they turn out!

    I’ll take a look at your baking goodies, I could do with a few new tasty recipes! Thank you!


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